This cookie just melts in your mouth! Quick walnut cookies!
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Delicious walnut cookies! Simple and quick recipe, I recommend it to everyone!
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Servings: 20 pieces.
Ingredients:
- 113 grams butter (1/2 cup)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 1/2 teaspoon vanilla extract
- 1 egg white (25 grams)
- 100 grams of walnuts
- 180 grams all-purpose flour (1 cup)
- 1 teaspoon baking powder
Additionally:
- 20 grams of powdered sugar
- 20 halves of walnuts
Bake in preheated 350°F (180°C) oven / 17 minutes.
Enjoy your meal!
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Polish Christmas Cookies - Kifli (Kiflies, Kiffles, Kolache, or Kolaczki)
Traditional Christmas treat of Eastern Europe, these easy Polish kiflies (kifli) are buttery, melt-in-your-mouth, delicate crescent cookies with walnut filling.
✅ Full recipe:
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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10-Min Prep Crescent Roll Cream Cheese Danish | Easiest Baking Recipes
Stock up on some crescent rolls! With this easy recipe, you can enjoy freshly baked homemade Danish in minutes in the morning. Pre-made crescent roll dough makes a great base for Danish pastry, and you don’t even need to unroll it. Plus, the sweet-tangy lemon cream cheese filling is ready in a minute, and no blender is required.
Shop the items in this video:
Get the full recipe:
INGREDIENTS (6 servings):
1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
½ cup whipped cream cheese
1 egg yolk (use the egg white for an egg wash)
2 Tbsp sugar
½ tsp lemon juice
¼ tsp vanilla extract
½ Tbsp orange marmalade per danish (or any fruit preserve of choice)
For the glaze (optional):
¼ cup powdered sugar
2 tsp milk
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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냉장반죽 크림치즈 빵, 쉽게 만드는 크림치즈 데니쉬
Easy Thumbprint Jewel Apricot Walnut Cookies
These are one of my favorite cookies to bake , inspired by McCall's Cookie Collection these cookies are beautiful looking and so delicious! I doubled their recipe and added 1/4 cup of confectioners sugar, which I feel gives the cookie a more melt in your mouth texture. I find mixing everything in the processor incorporates all the ingredients better than mixing the batter by hand , just don't over process . This recipe will yield approximately 24 Yummy cookies .
Music By The Spera Brothers
Ingredients : 1 Cup Soft Butter Cut Up , 1/2 Cup Light Brown Sugar, 1/4 Cup Confectioners Sugar, 2 Eggs Separated , 2 Teaspoons Vanilla Extract, 2 Cups Unbleached Flour, , 1 and 1/2 Cups Finely Ground Walnuts and Apricot Preserves or whatever filling you are using.
SLOVENIAN KIFLICE | JAM FILLED CRESCENT COOKIE RECIPE
Episode 24: These delicious Crescent Cookies are a must for your Christmas Cookie Platter. They are so versatile. They can be filled with practically any filling of your choice. In Slovenian we call them ‘kiflice’. Michelle takes us on a journey and shares her families 3 favourite fillings:
Nutella Chocolate Hazelnut Spread, plum jam & walnut filling. You will find yourself having to make more than just one batch. They will disappear right before your eyes!
• 3 egg yolks
• 1 cup white granulated sugar
• 250g (or 1 + 1/4 cups) softened butter
• Zest from 1 lemon
• 1-2 Tbsp lemon juice or rum
• 1 package of vanilla sugar or 1/2 tsp vanilla extract
• 1 cup of sour cream
• 1 tsp baking powder
• 500g (or 4 cups) of all purpose flour (more if required)
Filling: Plum jam, Chocolate hazelnut, Walnut filling, or any other preferred filling
+ Extra flour
+ Icing (confectioners) sugar for dusting
Walnut filling:
1/2 cup water
1 cup sugar
1 Tbsp of lemon zest
1 pound walnuts, finely ground
*To make the filling: In a small saucepan, bring water and sugar to a boil. Add zest and let simmer for about 5 minutes. Remove from heat and cool. Combine cooled syrup with ground nuts until thoroughly mixed.
???? Print Recipe Here:
1. Mix the egg yolks and sugar until you get a nice creamy consistency.
2. Add butter, lemon zest, lemon juice (or rum), vanilla sugar, sour cream & baking powder. Mix until well combined.
3. Add flour only 1 cup at a time, this recipe requires only about 4 cups of flour (500g). We don't want this dough to form completely into ball but rather you want it to be able to form a ball when you bring it together with your hands.
4. Wrap the dough in clear plastic wrap and place it in the refrigerator for about 30 minutes.
*This dough should not be placed in the fridge over night it will become too hard and it won't be easy to work with.
5. Separate the dough into 3 equal portions. Place 2 of them back into the fridge.
6. Dust the surface with a little bit of flour and roll out the dough into a round circle and it should be about 1/4 in thickness. Using a dinner plate and a pizza cutter to trace and cut around the dinner plate. *My dinner plate is about 11 large. Cut the dough into 8 triangular pieces (like a pizza)
7. Drop a teaspoon of your favourite filling onto each triangle. Start rolling it up by the wider end.
8. Place them seam side down onto a baking tray that has been lined by parchment paper.
9. Place in a 350 degree preheated oven for 15-20 minutes.
10. The cookies are done when they have a nice golden colour around the edges. They should remain slightly pale and not too dark.
11. Transfer them onto a wire rack to cool down. Dust them with some icing sugar before serving!
Dober Tek - Yum!
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Check out these RECIPES:
‣ Krofi (Homemade Donuts):
‣ Miške (Fritters):
‣ Potica (Walnut Roll):
‣ Ricotta filled crepes:
‣ Apple Strudel:
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